bacteria
foodborne illness
misc.
restaurant mgt.
temperatures
100
How most bacteria reproduce
What is dividing
100
A food borneillness that may not show symptoms for several weeks after exposure
What is hepatitis A
100
Whis of these is least likely to cause an allergic reaction? (milk, bread, peanuts, fresh fruit)
What is fresh fruit
100
Which of these may be useful whan evaluating a produce source? (Good Agricultural Practices, Good Manufacturing Practices, Hazard Analysis Critical Control Point, Hazardous Material Inspection Report)
What is Good Agricultural Practices (GAP)
100
Which of these is an acceptable method of safely thawing turkey? in a sink at room temperature overnight overnight on a counter at room temperature under potable running water at 100-120 degrees under potable running water of 70 degrees or less
What is under potable running water of 70 degrees or less
200
A method that slows the growth of bacteria
What is proper cooling
200
Which of the following is a foodborne illness that is associated with contaminated water, flies, person to person contact. (Botulism, staphyloccocus, shigella, or listeria)
What is shigella
200
Which of these is the greatest risk of pesticide use? food contamination insurance premium increase flammability growing resistance of pests
What is food contamination
200
Which of these canned goods must be rejected when delivered to the restaurant? (missing UPC, artificial ingredients, dented or bulging cans, or missing inventory code)
What is dented or bulging cans
200
Which of these is the temp. requirement for hot foods on a buffet? (130, 135, 145, 155)
What is 135 degrees
300
Which of these would likely result in cross-contamination of foods during storage in the refrigerator? (foil lined shelves, raw meat stored above ready to eat food, dairy products next to vegetables, ready to eat above raw chicken)
What is raw meat above ready to eat food
300
Which foodborne illness is linked to sauces and gravies on buffet lines? (perfringens, botulism, campylobacter, bacillus cereus)
What is perfringens
300
How should a server pick up clean knives, forks, and spoons?
What is by the handles to prevent bacteria transfer?
300
Which method is not permitted to cool foods? place them in front of a fan use an ice water bath that is stirred frequently reduce the mass by breaking food into small containers check temp decreases through use of therm.
What is place in front of a fan
300
Which of these is the temp. required by the Illinois Food Sanitation Code for cold, potentially hazardous food on a serving line? (41, 50, 55, 80)
What is 41 degrees
400
Which of these is prohibited in three compartment sinks? washing hands washing cutting boards washing pots and pans washing slicer parts
What is washing hands
400
Which of the follwing is prohibited in employee toilet facilities? ceramic tile self-closing doors common use cloth towels mechanically operated blower dryers
What is common use towels
400
Why should food handlers wear hair nets?
What is to prevent hair from becoming a physical contaminent
400
Which of these must be done before utensils and surfaces can be sanitized? cooled and covered washed and rinsed sterilized heated
What is washed and rinsed
400
Which of these is the best method for checking temp of a cooked food product? (tasting, fingertips, metal stemmed thermometer, glass thermometer)
What is metal stemmed thermometer
500
Which of these is required for clean and sanitized cups stored on their sides stacked inside each other stored right side up stored upside down
What is upside down
500
What is the most important reason managers must learn about microorganisms?
What is to apply control and prevention methods that protect customers
500
When should a manager start trainging handlers in personal hygiene?
What is as soon as they are hired
500
How should proper concentrations of sanitizing solutions be checked?
What is a chemical test strip
500
Pork must be cooked to what internal temp.
What is 145
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